Great production, excellent work, great tips, Jules, you never cease to impress me with all your uploads, you deserve way more viewers...keep up the good work.
Can you please alborate what kind of seaweed powder you use? If I google "seaweed powder" i find all kinds of ingredients including seaweed powder beauty masks...
I did it in the past, by my option you don’t need it. It’s just going to make the fish harder and mess with its texture. You have enough binder in the fish already
I made this! Everyone at the table loved it, it was a very delicate flavour and a truly awesome presentation. I used artic cod that was previously frozen, which is just the most reliable way to get very fresh fish here in Canada. The mosaic was easy to put together, the farce tasted wonderful and really pulled the dish together. I didn't have the courage to tackle boiling oil so I did something different then the pommes soufflé, I took the smallest melon baller I could find and I scooped a ball of ripe avocado. It looked great with the light to dark green gradient (i sprinkled a bit of the dust on top, but nothing more so the colour showed), and the taste went surprisingly well with the dish. One thing I would say would be to definitely add the broth at the table, I had to do it in the kitchen due to space restraints in the dining room and the broth had picked up the black colour after the walk over. An amazing dish though, one of my family's favourites, don't be afraid to try it!
I just...I just...I dunno. Cucumber broth. Seaweed powder. Who EATS this? Must be rich folks cookin' that I'll never (thankfully) see. More power to ya', bud. peace
Hi! Yes I used to do this in the past, but my opinion is that is chances the texture of the fish as well. If you cut it with some love it stays really nice and still has an amazing texture
Hi Jules, currently cooking this dish for Christmas but I have two questions: 1) the dried seaweed powder is initially a bit gritty, does that change when you cook it in the sous vide? 2) how long do you dry the codium seaweed in the oven? And you don't put the seaweed in the blender right? Only the ink? Or do you put fresh (undried) seaweed as garnish at the end? Thanks! enjoying this recipe!
Hello Chef. I respect and appreciate your insight and vision. I learn alot from you.I think it's great that you actually respond to your viewers questions, which means alot to us. Will you inform me of the brand of your Chef's knife with the hammered blade? Was the powder that you thickened the cucumber with xantham powder? Thank you chef.
Dag Jules Welke kruiden poeder was die groene? Was het gedroogde dille? En kan ik de vis in stoomoven ook doen? Als ja hoeveel minuten en hoeveel graden
Het groene poeder was gedroogt zeewier, in de video vermeld hij dat je het ook kan steamen. Denk dat dit dezelfde tijd& temperatuur was als met de slowcooker
Appreciate the whole hard work. Subscribed. Love from India (that too from a region where fish is famous). Yes, would like to see something with the fish belly.
Thank you for the demonstration. Can I make the potato bubbles days before, how long will it last in my vacuum container? Will it be crispy still after 4 days? Will it still be acceptable to dust it in black squid ink powder. I look forward to your response.
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Hi Jules, have to confess I was intimidated by your presentation even, if I love the kitchen and have no problem to cook complicated food But understand yours video, is a creative way to do what you suggest or take part of it, or just do it the way you present Personally not only love food, but with my wife we had extraordinary experience in fact landmarks round the world, and particularly Europe Thank you for sharing beauty, a table should be a celebration
Hi Jules, I made this for my guests last night and it was a success. The cucumber broth elevated the fish dish... a hit. My only problem was with the pommes soufflé. I made them in advance but they deflated and were a bit soggy. I used corn starch instead of potato starch would this be the issue.
Hi Chef, thank you so much for the tutorials, I love them all. I got a question please. If you use steaming method, how long shall I steam the fish for ? Thank you :)
www.alternate.nl/html/product/1518906?GoogleShopping&GoogleShopping_Koffiemolen&gclid=EAIaIQobChMI9avdvvj98gIVDdN3Ch1s5wVaEAQYBCABEgI0XPD_BwE It’s a coffee grinder but comes with a normal blending attachment. Gets very fine purée
Jules! Merry Christmas! I was wondering if you could share where you found the service piece for plate up. I appreciate it! Thank you for sharing your content with your fellow chefs!
Using a kitchen towel to ensure the plastic wrap sticks to the work surface is genius! Great job on cleaning the fish, please do a video with the belly.
Very impressive preparation. The flavors must be so refreshing. Is the fish served at a chilled temperature with the warm broth? Was the gelling/thickening agent called santana powder? I googled and found indonesian santan powder - which is coconut.
I have a question: Could you juice the cuke, shallot, celery, etc. instead or is there something beneficial in the process of pureeing and then straining?
Hello. Maybe I can help. Most juicers have a heavy filter. It would eliminate some of the color and texture of the sauce most likely requiring some kind of binder to thicken the juice. Meaning it would be just liquid juice on the plate instead of a “thicker” sauce. Hope this helps!
You should make a video talking through your conceptualization of these dishes! Would love to hear your thought process on flavors, techniques, influences, and plating
most of the dishes are classics in fine dine world, he is not full creative and innovating, he is showing how to make the techniques spot on and how it really makes the difference, his platting as well is very classic, amazing explanation too easy to follow.
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